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Porcine blood: an eco-efficient source of multifunctional protein hydrolysates

2026-01-09Artigo de investigação Acesso aberto
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dc.contributor.authorBorges, Sandra
dc.contributor.authorOdila, Joana
dc.contributor.authorVoss, Glenise
dc.contributor.authorMartins, Rui
dc.contributor.authorAlmeida, André
dc.contributor.authorPintado, Manuela
dc.date.accessioned2026-02-10T10:40:27Z
dc.date.available2026-02-10T10:40:27Z
dc.date.issued2026-01-09
dc.description.abstractPorcine blood is a major slaughterhouse by-product and a sustainable source of high-quality proteins with potential food and nutraceutical applications. This study valorized porcine whole blood (WB, 6.7 ± 0.1% protein) and red cell fraction (CF, 50.4 ± 0.2% protein) through alcalase hydrolysis, generating hydrolysates (WBH and CFH) with bioactive and techno-functional properties. Optimal hydrolysis conditions, defined as enzyme-to-substrate (E/S) and incubation time yielding the highest degree of hydrolysis (DH) with cost-effective enzyme usage, were 1% E/S for 4 h (WBH) and 2.5% E/S for 4 h (CFH). WBH showed a higher DH (59.5 ± 2.6%) than CFH (30.8 ± 3.3%). Antioxidant assays revealed higher ABTS activity in CFH (14.1 vs. 11.1 mg ascorbic acid equivalents/g, p < 0.05), while both exhibited similar ORAC values (166.8–180.2 mg Trolox equivalents/g, p > 0.05). After simulated gastrointestinal digestion, ABTS activity was preserved, whereas ORAC decreased (~40%). ACE inhibitory activity was also pronounced, particularly in CFH (IC50 = 59.5 µg protein/mL), but digestion converged values between hydrolysates (118–135 µg protein/mL). Techno-functional tests showed moderate emulsifying activity (~40%), with CFH displaying markedly higher oil absorption (4.79 vs. 1.31 g oil/g). Considering the limited information on porcine blood hydrolysates under gastrointestinal conditions, these findings provide new insights into their stability and support their potential as multifunctional ingredients for health-promoting foods and functional formulations.eng
dc.identifier.citationBorges, S., Odila, J., Voss, G., & Martins, R. et al. (2026). Porcine blood: an eco-efficient source of multifunctional protein hydrolysates. Foods, 15(2), Article 254. https://doi.org/10.3390/foods15020254
dc.identifier.doi10.3390/foods15020254
dc.identifier.eid105028744680
dc.identifier.issn2304-8158
dc.identifier.otherb119a5bc-ff93-4ff3-b0ec-ab7fabfd9b81
dc.identifier.pmcPMC12839904
dc.identifier.pmid41596852
dc.identifier.urihttp://hdl.handle.net/10400.14/56985
dc.identifier.wos001672712700001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBioactive peptides
dc.subjectBlood hydrolysis
dc.subjectGastrointestinal digestion
dc.subjectPorcine by-products
dc.subjectTechno-functional properties
dc.titlePorcine blood: an eco-efficient source of multifunctional protein hydrolysateseng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue2
oaire.citation.titleFoods
oaire.citation.volume15
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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